Ingredients
1 pound flank steak, thinly sliced against the grain
3 cups broccoli florets
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1/2 cup beef broth
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon black pepper
1 tablespoon water (for slurry)
Optional garnish: sliced green onions and sesame seeds
Instructions
-
Slice flank steak thinly against the grain and place it in a bowl with cornstarch, black pepper, and 1 tablespoon soy sauce. Mix well and let marinate for 10 minutes.
-
In a separate bowl whisk together soy sauce, oyster sauce, brown sugar, beef broth, rice vinegar, and sesame oil to make the stir fry sauce.
-
Bring a pot of water to a boil and blanch broccoli florets for about 1 minute. Drain and rinse with cold water to keep the color bright.
-
Heat a large wok or skillet over high heat. Add vegetable oil.
-
Add steak slices in a single layer and sear for 1–2 minutes per side until browned. Remove and set aside.
-
In the same pan add garlic and ginger. Stir for about 20 seconds until fragrant.
-
Add broccoli and stir fry for 2 minutes.
-
Return the steak to the pan and pour in the sauce mixture.
-
Mix 1 tablespoon cornstarch with 1 tablespoon water and add to the pan.
-
Stir continuously until the sauce thickens and coats the beef and broccoli.
-
Serve immediately over rice and garnish with green onions or sesame seeds if desired.
Notes
For the most tender steak, slice the beef very thinly against the grain. Cooking the steak over high heat ensures a good sear and prevents toughness. Do not overcrowd the pan or the steak will steam instead of browning. Add sesame oil at the end for the best aroma and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian / Chinese-Inspired